Posted 13 January 2019 - 08:58 AM
Posted 13 January 2019 - 09:06 AM
You can vacuum pack either whole unpeeled heads, or groups of individual cloves (peelesd or unpeeled) and freeze them that way.
Pureeing or chopping before freezing is also fine. If you're going to puree, you can put it in zipper bags and kind of spread it thin inside the bag before freezing on a flat cookie sheet. Then it's easy to break off a chunk of the flat sheet and pop it back in the freezer as needed.
Another thing is to puree it with about 1.5 parts olive oil and put it in a Tupperware in the freezer. It won't freeze solid and you can scoop it out.
Posted 13 January 2019 - 09:21 AM
To elaborate on my plan this is for making batches of mustard bbq sauce. I would puree the whole 5lb bucket and then weigh out what I need per batch (22oz) and vacuum seal them. Then when I go to make a batch of sauce I could just thaw out the bag and chuck it in. Just wanted to know if I would loose any freshness by freezing it?
Posted 13 January 2019 - 09:27 AM
Posted 13 January 2019 - 09:46 AM
Posted 13 January 2019 - 09:49 AM
Not much will be lost especially if it's vac sealed. It keeps extremely well.
Last time I froze garlic they came out mushy when thawed.
Even better. They will be frozen mushy anyway.
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